Filed Under: Donut

Happy National Pumpkin Day! Celebrate with Baked Pumpkin Donuts

By Tessa Arias
October 26th, 2010

Baked Pumpkin Donuts are easy to make, warm, sweet, and oh-so Autumn-y.

Yield: 12 donuts

Prep Time: 15 minutes

Cook: 6 minutes

Tessa's Recipe Rundown...

Taste: Warm and sweet and oh so Autumn-y.
Texture: Slightly airy and a little more cake-like than fried donuts or the baked donuts I’ve made before.
Ease: Very easy and the results are impressive.
Appearance: Donuts always look adorable and tasty. Except maybe a donut made from poo. Actually that might just look like chocolate. Hm.
Pros: Makes your house smell amazing, tastes pretty amazing too.
Cons: I actually preferred the texture of the other baked donuts I made before. Also, these donuts don’t keep well.
Would I make this again? Perhaps next year. I’ve got so many more pumpkin recipes to try!

Baked Pumpkin Donuts are easy to make, warm, sweet, and oh-so Autumn-y.

Baked Pumpkin Donuts

Baked Pumpkin Donuts

A few days ago I was digging through my kitchen cabinets trying to find my grater food processor blade when I saw my donut pans sitting on top of my cookie sheets, looking lonely. That Wisconsin cheddar would have to wait to be grated, I needed to make donuts. After spending a surprisingly short amount of time on the internet searching for baked donut recipes, I found this pumpkin one at Culinary Cory. Today being National Pumpkin Day this recipe couldn’t be more appropriate. To help celebrate today I’m adding a list of gorgeous pumpkin recipes from fellow food bloggers at the end of this post.

Piping the batter into donut pan with a ziploc bag. This method is the easiest and cleanest way to fill donut pans. Ignore my weird zombie thumb.

More tasty pumpkin recipes:

How to make
Baked Pumpkin Donuts

Yield: 12 donuts
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Baked Pumpkin Donuts are easy to make, warm, sweet, and oh-so Autumn-y.


Baked Pumpkin Donuts

  • 2 cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon nutmeg
  • 2 teaspoon cinnamon
  • ½ cup brown sugar
  • 1 cup canned pumpkin
  • 2 eggs
  • 2 tablespoon milk
  • ¼ cup unsalted butter, room temperature
  • 1 tsp. vanilla extract
  • cinnamon glaze (recipe below)

Cinnamon Glaze

  • 1/2-3/4 cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg


Baked Pumpkin Donuts

  1. 1. Preheat the oven to 375 degrees.  Spray two 6-count donut pans with non-stick cooking spray (or alternatively spray a 12-cup muffin tin with cooking spray). Sift the flour, baking powder, salt, baking soda, nutmeg and cinnamon in a small bowl.  In a stand mixer or medium sized bowl and hand mixer cream together the brown sugar, pumpkin, eggs, milk, butter and vanilla extract on medium speed until the butter is well incorporated.
  2. 2. With your mixer on medium low speed, slowly add the dry sifted ingredients to the wet mixture.  Mix until just barely combined.  Do not over-mix.
  3. 3. Scoop pumpkin batter into a large ziploc bag, pushing batter down towards one end of the bag. Snip the end of the bag with scissors and fill each donut mold with the batter.  Be sure to wipe any excess batter that may have gotten around the edge of the mold or on the center "hole".
  4. 4. Bake for 6 – 8 minutes or until the exterior springs back when touched.  Allow to cool completely and before dipping in cinnamon glaze.

Cinnamon Glaze

  1. 1. In a shallow bowl mix all ingredients with a spoon or spatula until smooth and creamy.  You may need to add additional milk or sugar to get the right consistency. Dip donuts into glaze to coat. Donuts are best eaten the day they are glazed.

Recipe Notes

Adapted from Culinary Cory
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Maria — October 31, 2010 at 4:25 pm

    Love that donut pan. I need one! Great pumpkin round up! Happy Halloween!

  2. #
    Joanne — October 29, 2010 at 1:17 am

    Step one. Purchase a donut pan. Step two. Use up one of my five thousand cans of pumpkin puree to make these! definitely perfect for pumpkin day.

  3. #
    Junglefrog — October 27, 2010 at 6:36 pm

    O what a wonderful idea to make pumpkin doughnuts! They look delicious!

  4. #
    Torviewtoronto — October 27, 2010 at 4:37 pm

    thank you for sharing I have been wanting to use these pans for a while
    I'll let you know when I try them

  5. #
    Carolyn Jung — October 27, 2010 at 4:11 pm

    I have been lusting after one of those donut pans, but wasn't sure I wanted to make the investment. I think you've just convinced me I sorely need one now. 😉

  6. #
    Dining Table Gal — October 27, 2010 at 11:56 am

    Indeed, a pumpkin day delight! ~ Dining Table

  7. #
    Mary — October 27, 2010 at 5:19 am

    Ohhhhh goodness me! This is heaven and has been bookmarked!

    Mary xo
    Delightful Bitefuls

  8. #
    claire — October 27, 2010 at 3:15 am

    love me some donuts! Wish I could have tried one of those puppies… they look AMAZING! happy pumpkin day!

  9. #
    Jennifer — October 26, 2010 at 8:00 pm

    I'm without words!! Best donuts ever!

  10. #
    Ali — October 26, 2010 at 7:21 pm

    Come to think of it, those chocolate cake donuts do kinda look like poo. Glazed, donut-shaped poo. And the sad part is that, even with that visual, I would demolish one at this very moment.

    This is my first time here and I couldn't have come on a better day. Love donuts, love pumpkin-y foods, hate the fact that I don't own a donut pan (yet.)

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